Kombucha, Part 1: Making Basic Kombucha
Students will explore microbes and the symbiotic relationship between yeast and bacteria in kombucha.
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grade:
9
12
time:
4 class periods
active lab time:
45
minutes
objectives:
- Explain how kombucha is made using concepts of metabolic reactions (fermentation), microbial diversity, ecosystems and symbiosis
- Explain factors that may impact the microbial population in kombucha and how these factors can change the process and product
- Describe the complex relationship between bacteria and yeast in kombucha
science concepts:
microbes, fermentation, cycling of matter, ecosystems
essential questions:
- How is kombucha made?
- What occurred as the kombucha sat over time and why?
- How do yeast and bacteria work together to make kombucha?
how did it go?
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